Seafood Rice with Chorizo
Total Time 40 minutes
- 300 g deshelled prawns/shrimp
- 300 g calamari rings
- 1 chorizo sliced diagonally
- 1,5 cup long grain white rice
- 1 tbsp Robertson’s Spice for Rice
- 1 onion finely chopped
- 2 tsp crushed garlic
- 1 cup frozen peas and corn
- olive oil & butter
- 1 cup chicken stock
Cook rice according to packet instructions.
In a wok or large pan over med-high heat, saute onion in olive oil for 5 minutes, then add
garlic and saute for further 30 seconds.
Add chorizo and cook, stirring until oils are released.
Add calamari and prawns and mix well, cooking until just coloured.
Add 1/2 cup chicken stock, veg and lower heat to simmer for 10 minutes to evaporate.
When rice is still slightly moist, stir in 2 tbsp butter and 2 heaped tbsp Spice for Rice.
Finally, mix cooked rice together with seafood, sprinkle fresh, chopped parsley if desired and serve.
Gluten free. Another option is to stirfry the dry rice before cooking it in the chicken stock. Diet friendly as is! I used long grain brown rice.